Recipes

Savoury Recipe

Savoury Vegetable Muffins

Prep time: 15 minutes

Cooking time: 35 minutes

Ingredients

  • 60 ml extra virgin avocado oil
  • 350 g zucchini, coarsely grated, moisture squeezed out
  • 3 spring onion, finely sliced
  • 200 g ricotta cheese plus extra for decorating
  • 60 g parmesan or pecorino grated
  • 4 organic eggs
  • 1 bunch parsley, chopped
  • zest from 1 lemon
  • sea salt to taste
  • 180 g spelt flour
  • 3 teaspoons baking powder

Method

PREHEAT oven to 180°C fan-forced.

COMBINE the zucchini, spring onion, eggs, avocado oil, parsley and lemon zest into a mixing bowl.

FOLD through the spelt flour, and baking powder to form a batter.

ADD the ricotta and parmesan and a generous pinch of sea salt then gently fold through, leaving some silky bits of ricotta through the batter.

SPOON into prepared muffin tins or alternatively, you can bake in a 20 cm springform cake tin.

BAKE for 35 minutes or until cooked through.

DECORATE with your choice of ricotta, avocado, sprouts, seed or herbs.

INSPIRATION: You can also use other vegetables such as lightly steamed broccoli, kale, sweetcorn or grated carrot. For gluten free muffins use a good gluten free flour of your choice.

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